Bobe’s Delicious Passover Apple Cake

This Passover our family is fortunate to have my dear mother-in-law, Dora Schmidt, visiting from Mexico City.  In Mexico  Bubbies are called Bobe, (pronounced – baubeh), and that is what  my kids have always lovingly called her.  Many years ago, Dora taught me to make this wonderful Passover apple cake.   It is easy  to make and the truth is that it is great for dessert any time of year.  When my friend Irene invited us over for Shabbat dinner last Friday, she requested that we bring this cake.  It was a big hit!

Bobe’s Passover Apple Cake

Apple Filling

• 6 Large Rome Beauty Apples (or any good baking apples), peeled, cored and quartered

• Juice of one lemon

• 1 tablespoon sugar

Batter

• 1 cup matzoh meal

• 1 cup sugar

• 1 tablespoon potato starch

• 1 cup vegetable oil

• 4 eggs

• 1 tablespoon water

Topping

• 2 tablespoons sugar

• 1 tablespoon cinnamon

Directions

Pre-heat oven to 400 degrees.                                                                                                                                                                                 Thinly slice the apples in a food processor, and place them in a large bowl.  Add the lemon juice and the sugar, mix well, and set aside.  In a separate bowl mix all of the batter  ingredients with a hand mixer.  When thoroughly mixed, spread a little more than one-third of the batter over the bottom (it will be a very thin layer) of a deep baking dish (We used an aluminum foil pan as shown in the photo).  Gently add all of the sliced apple mix over the batter, and evenly spread the remaining two-thirds of batter over the apple filling.  Sprinkle with sugar and cinnamon and bake for 1 hour. 

Serves 16

Enjoy!